Ingredients
Filling:
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200 grams (7 ounces) raw prawn meat, finely chopped
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½ teaspoon finely grated ginger
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½ teaspoon sugar
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¼ teaspoon salt
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â…› teaspoon ground white pepper
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1 teaspoon pork lard
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â…› teaspoon sesame oil
Dough:​
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1 teaspoon fine salt
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175 grams (175 millilitres / ¾ cup) boiling water
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30 grams (2 tablespoons) cornflour (corn starch)
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4 grams (1 teaspoon) pork lard
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To Serve:
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Soy sauce
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Chinese chilli sauce
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112 grams (4 ounces) wheat starch
01
The Dough
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Combine wheat starch and salt in a mixing bowl. Add boiling water and mix until combined. Set aside for 5 minutes.
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Sprinkle half the cornflour over the dough and knead until smooth. Repeat with the remaining cornflour and knead for 3–5 minutes.
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Add pork lard, knead for 2 more minutes until soft and smooth. Roll into 3 logs, cover, and rest for 15 minutes.
02
The Filling
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Mix prawn meat, ginger, sugar, salt, pepper, lard, and sesame oil until sticky and firm. Set aside.
03
Assembly
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Warm the dough by placing it in a steamer over boiling water (heat off).
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Lightly oil the bench. Cut a 2-centimetre (¾ inch) piece of dough, roll it into a 5-centimetre (2 inch) round, and fill with 1 heaped teaspoon of filling.
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Fold, pleat, and seal the wrapper. Trim excess dough, shape, and place on a baking paper-lined tray. Repeat for remaining dough and filling.
04
Serve
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Steam dumplings for 5–6 minutes or until just cooked through.
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Serve immediately with soy sauce and Chinese chilli sauce.
